After juicing a whole bag of carrots last week I wanted to find a use for the left over pulp. Naturally, I went on an online search for a healthy morning glory muffin and low and behold came across a fantastic recipe by Angela from Oh She Glows! I had to make a few changes of my own to the recipe based on what was available in my kitchen this morning, but nevertheless the muffins turned out great!
Healthy Morning Glory Muffins
vegetarian, soy-free, peanut-free, tree nut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 2 cups spelt flour
- 3 Tbsp sugar
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp carob chips (chocolate chips or cacao nibs would also work)
- 3 Tbsp raisins
- 2 Tbsp chia seeds or ground flax seed
- 1/2 cup + 2 Tbsp milk (I used soymilk)
- 1 cup carrot juice pulp (shredded carrots also work)
- 1 1/2 tsp vanilla
- 1/4 cup maple syrup
- 1 cup unsweetened applesauce
- 1/4 cup extra virgin olive oil
Preheat oven to 375*. Mix dry ingredients in a large bowl and wet ingredients in a smaller bowl. Add the wet mixture to the dry ingredients and stir to combine. Spoon batter into a well greased muffin tin and bake for about 30 minutes. Recipe makes a dozen small muffins.
This is such a great recipe, I love all of the clever nutritional components of it: the carrot pulp chock full of vitamin A, the chia or flax seeds loaded with omega-3 fatty acids, the raisins for some potassium, the use of nutritious spelt flour, the lack of butter and minimal use of processed sugar, and the use of carob chips to add a little excitement to the muffins!
Thanks to Oh She Glows for such a great recipe, it was exactly what I was looking for!